Nutritional Facts

Directions

In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.Yield: 1-1/4 cups.

Editor's Note: Recipe makes enough to frost 12 cupcakes or the top of a 13-inch x 9-inch cake. This recipe was tested with Splenda No Calorie Sweetener.

Originally published as Glossy Chocolate Frosting in Light & Tasty
February/March 2006, p49

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"This is my new 'go-to- chocolate frosting! After reading the reviews, I made sure to boil it long enough - 3 minutes at a slow boil. I had 15 cupcakes that I dipped into the warm frosting to coat - easy to do. I had enough frosting to do about 24 cupcakes though. I have the rest in the refrigerator just wondering if I could warm it up and use it again."